Garlic Cream Cheese Chicken Pockets Recipe!

This is a really yummy recipe and pretty easy to prepare. My whole family liked it including my 2 and 3 year old! It's always great to get a recipe that everyone loves :) First you'll need to crisp some bacon. I microwaved mine. It doesn't need to be super crispy because it will also be going into the oven.

Then chop up some parsley and onion. 

Mix your cream cheese with garlic powder, black pepper, parsley, onion and shredded cheddar cheese.

Cut your puff pastry in half, roll them out a little and brush the edges with a beaten egg.

Cut a deep slit down the center of the chicken breast and stuff with cream cheese mixture. Top with cooked bacon. 

Place bacon side down on puff pastry and wrap. The egg will act as a binding agent to hold the pasty together.

Brush the tops with egg. Place on a greased baking sheet and bake at 400 for 30 minutes.

And Voila! You get these beautiful pockets out of the oven.

Here is the full recipe:

Garlic Cream Cheese Chicken Pockets

Ingredients:

Puff Pastry
4 boneless, skinless chicken breasts
6 strips of bacon
1 egg
2 Tbsp chopped onion
2 Tbsp chopped parsley
1 tsp garlic powder
1 tsp black pepper
2 Tbsp shredded cheddar cheese
8 oz cream cheese

Directions:

Crisp your bacon and set aside. Mix together cream cheese, onion, parsley, black pepper, garlic powder, and shredded cheese in a bowl. Cut a deep slit down the center of your chicken breast. Stuff with cream cheese mixture. Repeat for each chicken breast. Top with bacon cut to length of chicken breast.

Cut each puff pastry sheet in half and roll out with a rolling pin. Not to thin though. Brush each edge of the pastry with a beaten egg. Place chicken, bacon side down, on puff pastry and wrap. Seal edges with your fingers.

Place on a greased pan. Brush the tops with the beaten egg. Bake at 400 degrees for 30 minutes or until chicken is no longer pink. I used a meat thermometer to check mine.

Enjoy!